Brie Pie (Tourte Au Brie)
photo by Kelley Maillard
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
directions
- The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
- Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
- Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
- Beat 1 egg together with the liquid cream and pour over the brie slices.
- Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
- Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
- Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.
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Reviews
-
This is unbelievably good, and actually quite easy to make. I made a small double-crust 6" pie with my usual pastry of 1 c flour and 1/2 c shortening and water, which I don't refrigerate. I had only one kind of brie, and because I have to be careful of too much dairy, did half lactose-free milk and almond milk with one egg and the nutmeg. I rubbed the top crust with milk and sprinkled it with salt and pepper. Then I baked it at 400 for 45 minutes, for when I took it out after 25, I could see it was still far too soft and would have been runny in the center. The extra minutes made it puffy and golden. Yum! Definitely a very rich treat for four. Serve it with salad or veg, simple and un-sauced.
RECIPE SUBMITTED BY
Kelley Maillard
France
I'm an American living in France these past 20+ years. I am a wife, mother, English teacher (in a French high school), vegetarian, big-time history buff, small-time whisky enthusiast, amateur baker, and expert procrastinator.
When I'm not finding creative solutions to put things off that really shouldn't be, I can be found in my kitchen baking treats for my family. I used to bake using cake mixes and such, until I moved to France, where decent mixes are nowhere to be found (or cost a small fortune if you do find them). So if I wanted an American-style dessert, I had no choice but to make it from scratch using French ingredients. Yum! Baking quickly became my favorite hobby and I henceforth banned all mixes from my kitchen!